All DIY Projects

How To Make Macarons

Who does not love a Macaron? These chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg whites and a creamy ganache. They can be made into a variety of flavors, chocolate, vanilla, almond, pear mousse; the list goes on and on. We had so much fun with our Do It Yourself Meringue featuring the culinary skills of Caitlin Knoop that we just had to get together for another amazing treat! All of the beautiful table decor you see was provided by our very own Hand-Picked Boutique Rental Company – Casa de PerrinCaitlin and Diana were both amazing to work with.

Steal worthy idea: Make macarons for your wedding guests. Place a few in a cellophane bag wrapped with a bow and a personalized message and voila you have a handmade budget friendly wedding favor. Read on to find out how to make Macarons as well as all their heavenly fillings.

How To Make Almond Macarons

Yields 30 sandwich cookies
1 ¾ cups plus 2 Tbs. Powdered Sugar
1 ¼ cup plus 2 Tbs. almond flour
4 large egg whites, at room temperature
¼ cup granulated sugar

Prepare the Batter:
It is very important to have all your ingredients in place ( literally, put in place the preparation and assembly of ingredients, utensils, pans, plates or serving pieces needed for a particular dish) ready before beginning to make the macarons. First, line 3 flat baking sheets with parchment paper and set aside. Second, using a medium-mesh sieve, sift the powdered sugar and almond flour into a large bowl and set aside. Third, in a clean stand mixer using the whisk attachment, whip the egg whites on medium speed until foamy, very soft peaks about 1 to 2 minutes. Add 1 tablespoon of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat this 3 more times. If adding food coloring do it now and whip until you achieve stiff and glossy peaks. Fourth, with a large rubber spatula, fold in half of the powdered sugar and almond flour mixture to the egg whites. Once it is thoroughly incorporated, fold in the remaining mixture until just combined. Be careful not to over mix. Fifth, using a piping bag fitted with a ½ -to ¾ inch round tip pipe the batter onto the prepared sheet pans in rounds about 1 inch in diameter and ¼ to ½ inch thick, about 1 ½ inches apart. Once all of the macarons have been piped rap the sheet pans against the counter a few times to flatten the rounds and pop any air bubbles. Now, allow the macarons to rest until they are no longer tacky to the touch, about 20 to 30 minutes. Heat the oven to 325 F and position racks in the top and bottom thirds of the oven.

When the macarons are ready to bake place them in the oven and reduce the temperature to 300F. Bake for 8 minutes and then rotate and swap the sheets positions. Continue to bake until cookies are very pale golden, about 15 to 20 minutes total, allow to cool. Meanwhile, bake the third sheet bringing the temperature back up to 325 F and following the same procedures as before.

Once the macarons have cooled completely fill with what ever your heart desires! I used cranberry, apple butter, pear mousse, vanilla butter cream and pumpkin cream to make these dainty little sandwich cookies.  These are best eaten the day they are made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

How To Make Pumpkin Cream

Yields 1 pint, enough for 40 small Macarons
3 egg whites
Pinch cream of tartar
1 cup granulated sugar
¼ teaspoon fine sea salt
2 ½ sticks cold unsalted butter, cut into 1-inch cubes
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves

Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
Bring the sugar and ¼ cup water to a boil in a small saucepan over medium- high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook until the mixture reaches 238F (soft ball stage).

While the syrup is cooking, whisk the egg whites at medium speed until they form soft peaks, about 2 minutes. Once the syrup reaches 238F, in a steady stream gradually pour the syrup down the side of bowl, resting the edge of the pan on the edge of the mixer so that the syrup does not hit the whisk attachment and splatter. This process should take about 15 seconds. Whisk the meringue until stiff peaks form and the bowl cools down, about 8 minutes.

Now, add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy, about 8 minutes. Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves while the mixer is still running and whisk until the butter cream returns to a smooth and fluffy state. It can be kept covered and refrigerated for up to 3 days.

How To Make Apple Butter
1 lb 4 oz Granny Smith apples
2 oz. unsalted butter
6 oz granulated sugar
½ teaspoon salt
4 cinnamon sticks
1 ½ vanilla bean, split and scraped

Coarsely chop the apples into about 8 pieces each place all of the pieces, as well as the seeds, stems, and cores, in a medium saucepot. Dice the butter and add it to the apples. Place the remaining apple butter ingredients in the pot.
Bring the mixture to a boil over high heat, and then turn the heat down to medium low. If the apples begin to scorch, turn the heat down to low, stirring the pot every few minutes to prevent scorching.
Cook until the apples have cooked through and turned brown, about 3 hours. The mixture will look almost like a paste, and there will be no discernable pieces of apple. Remove the vanilla pods.
While the apple butter is still warm, pass it through a ricer. Let the mixture cool to room temperature covered with plastic wrap. Once cool, transfer to an airtight container and refrigerate. It will keep for up to 3 weeks in the refrigerator.

How To Make Pear Mousse
Yields 1 pint, enough for 40 small sandwiched macarons
6 very ripe medium pears, peeled and cored
2 teaspoons freshly squeezed lemon juice
4 eggs
4 egg yolks
2 cups granulated sugar
1 Tablespoon Grand Marnier
1 ½ sticks unsalted butter, softened
½ cup heavy whipping cream
¼ teaspoon almond extract

Place the pears and lemon juice in a food processor and puree until smooth.
Bring the eggs, yolks, sugar, and pear puree to a boil in a medium saucepan over medium heat, whisking constantly, about 8 minutes. Once it begins to boil, whisk vigorously for about 1 minute on the heat.

Remove from the heat, and add the Grand Marnier, and strain through a fine mesh sieve. Allow the mixture to cool until lukewarm, then pour it back into the food processor, add the butter, and process the mixture until it is smooth and emulsified, about 1 minute. Pour it into a container and let it cool to room temperature, then cover and refrigerate it overnight, until thickened and has a mousse like consistency.

Place the whipping cream in the bowl of an electric mixer fitted with a whisk attachment, on high-speed whip until stiff peaks form. Add the almond extract. Fold the whipped cream gently into the pear mousse mixture.

Featuring the table decor of Casa de Perrin and the culinary skills of Caitlin Knoop


Categories: All DIY Projects, DIY Edible Projects, Food & Desserts
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  1. -100. Andrea says:

    Casa De Perrin, I want everything you own! The Macarons are gorgeous x3. Thanks for posting!

  2. -100. weddingchicks says:

    We are so glad you like it! We had so much fun with this one! (:

  3. -100. Diana says:

    @Andrea, thanks so much!! I’ve heard such amazing things about you from @andreabricco :) Would love to work with you sometime!

  4. -100. michelle says:

    These are lovely! I have heard they are very difficult to pull off, but this makes it somewhat easy. However, I wouldn’t recommend making these as a wedding favour unless you have either a) a very very small guest list or b) a lot of great cooks to help you out! I made caramel fudge as favours for my wedding… it ended up being a lot trickier than I was expecting. Not every batch of fudge worked out, and they were hard to keep fresh (ended up freezing them and taking them out of the freezer the night before to wrap nicely and package). It added up to a lot to do the night before the wedding!

  5. -100. Megan says:

    All of these photos make me super happy (although I remain terrified of baking).

    And @Diana, @Andrea, can I get in on that shoot ;) ?

  6. -100. Diana says:

    @Megan the answer to that question is always YES :)

  7. -100. Rebekah says:

    So delicious looking! How much apple butter does that recipe make?

  8. Thank you for posting this, we love Macarons, and these fillings look delicious!

  9. -100. amy says:


  10. -100. weddingchicks says:

    Macaron is the French spelling. (:

  11. -100. Rhiannon says:

    Yummy yummy yummy :)

  12. -100. nina says:

    hi wedding chicks, quick question… what font did you use to write “how to make” and “macarons” on the first imagine? the fonts are beautiful and i’d like to download them! thanks!

  13. ahh, macarons, happy colours! thanks for posting!

  14. -100. @MsTanyaCornejo says:

    How To Make Macarons via @WeddingChicks

  15. -100. grey says:

    This recipe was perfect. Couldn’t find almond flour, but I was able to substitute in ground almonds (throw sliced and shaved almonds into a food processor and grind until smooth & sugar like). Also took out about 2 tablespoons of confectionary sugar & replaced it with cocoa powder to give the cookie a slight chocolately taste. I just used some buttercream as the filling. Tasted great!

  16. Hoy os traemos un DIY genial!! Cómo hacer los famosos “macarons” con varios rellenos a elegir!!

  17. Sencillamente….Adoro los #macarons. Vosotros no?

  18. Must make these Macarons! DIY details from @WeddingChicks

  19. How To Make Macarons

  20. -100. Lola says:

    how do you make it into that kind of shape that looks like two buns

  21. -100. Ceri says:

    Going to give these a go, they look delicious!

  22. -100. Nikki Barber says:

    Just curious, what kind of food coloring did you use for these? They are so vivid and wonderful!! I made some with a paste coloring and they were not nearly as bright… maybe I didn’t use enough? Great job!! They are gorgeous!! Thanks for sharing!!

  23. -100. Macaron lover says:

    Those macarons look gorgeous and since I am in the macaron mood (just munching on another one) i can’t believe that so many people want to make them! you can always buy them from a macaron bakery – of course, nothing beats home-made macs! If you’re looking to master the art and science of macarons then check out The Macaron Master – not only does it teach you how to create beautiful macaron jewels but also how to turn this into a little business! :)

  24. -100. Eggburt says:

    This recipe better work!!!!!!!!!!!!!! :( :(

  25. -100. Madina I says:

    I dont have a website – I’m only 12- but I tried this recipe out because I <3 macaroons and they tasted amazing. thanks:)

  26. -100. Alisha says:

    Seriously thinking about making these for Christmas gifts this year. I’ve got plenty of time to practice getting the pipping down and perfecting my non-macaroon-making-skills. :)

    Thanks for this post and the recipes!

  27. -100. Aya says:

    These are way too sweet.

  28. -100. Fernanda says:


  29. -100. Bea says:

    I tried making this and it didn’t turned out like yours! :( My first attempt, I baked it 8minutes then a another 9 minutes rotating the pans, and it came out wrinkly, lumpy, bumpy, rock hard, looking-macarons. I’m not sure what I did wrong?? I think I didn’t mix it well so then I tried making another one but this time mixing it more. It still came out wrinkly looking but not rock hard this time. (baked this one for 11 minutes rotating in between time)

    Please help me with what I did wrong.

  30. -100. Noor says:


  31. -100. Adriana says:


  32. -100. mimi rowlz says:

    I feel like eating d pictures of these macs….I’d love to work with u someday.

  33. -100. Jenna Han says:


  34. -100. Sally Forth says:

    I didn’t know that these were so easy. Thanks for the recipe. I’ve always wanted to try to make and sell almond macaroons near Avon by the Sea NJ, but I’ve thought it was way too difficult. They sure are delicious though!

  35. -100. Jessica says:

    Yum..great food <33333333

  36. -100. Gina Nissen says:

    This is wonderful!!! Do you happen to have a recipe for Pistachio Macarons?

  37. -100. Adrauh says:

    You guys are a big help ! I love you page ! Thank you for sharing :D

  38. -100. can'ttellyou says:


  39. -100. nicole says:

    macaroons are like the best thank you for the ingredients :)

  40. -100. gina pruett says:

    What is almond flour? Where can i buy it or can you make it.? Can you use regular flour to make this instead of almond flour? Thank you love the your web page ginapruett from indiana

  41. -100. Villy K says:

    Love to eat them, but it looks sooo complicated to make.

  42. -100. yumi says:

    hello! can we substitute almond powder? the kids are allergic to any kind of nuts :( but they really want to try the french macarons.


  43. -100. madalyn says:

    hello i am a 18 year old and i just enjoy baking at my home. i want to learn how to make home made chocolate macrons. hopefully somebody can help me with that. PS. these colorful macrons look amazing , great for get together s.

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  53. -100. Nicole J says:

    Where can I find the vanilla buttercream recipe for the filling?

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  55. -100. Julie Holmes says:

    My daughter wants Macarons in glass jars to put on her wedding table for gifts for guests, will Macarons be ok out of the fridge for 9hrs? And would the glass jar coming out of the fridge to room temp get condensation in it and ruin the Macarons? Thank you if you can help me :)

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  71. -100. Spowers says:

    AWESOME RECIPE Today I started out looking for a Macaron Recipe. This is the second one I made and it is only slightly different from the first. The results are tremendous. I did not try the fillings today, I have a Rose Water Butter Cream I am going to use for these but I do look forward to trying yours in the future.

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  1. […] center.  The macaron is known to be a temperamental treat to bake, but not anymore with the guide, How to Make Macarons, from The Wedding Chicks.  The ingredient list for macarons is pretty short.  Just almond flour, […]

  2. […] center.  The macaron is known to be a temperamental treat to bake, but not anymore with the guide, How to Make Macarons, from The Wedding Chicks.  The ingredient list for macarons is pretty short.  Just almond flour, […]

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  10. […] Ready to attempt it yourself? The sandwich cookies are not easy, but that’s never stopped you before. Check out this step-by-step recipe from The Wedding Chicks. […]

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  12. […] It’s Tasty Tuesday again!  I have a sweet treat to share with you!  These delicious, colorful French cookies are popping up everywhere!  Macarons are the perfect delicacy from your next afternoon tea or dinner party.  They could also double as color-coordinated favors for your wedding or special celebration.  Check out the easy DIY recipe courtesy of Caitlin Knoop for Wedding Chicks: […]

  13. […] wrapped with a bow and a personalized message for a handmade, budget-friendly wedding favor. The Wedding Chicks have the details on how to make macarons as well as all their heavenly […]

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